Fried Eggs

Name: Fried Eggs
Total time: 6 min
Yield: 2
Ingredients: 4 unit eggs (cold from the fridge, cracked into a cup); 1 tbsp butter; ¼ tsp salt; 1 pinch black pepper (ground)

Breakfast · American

4 ingredients · 6 minutes · 2 servings

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194kcal12.7g protein15.3g fat0.8g carbs~$0.73/ serving*

Contains dairy, egg · sometimes contains gluten — check the label · only in an optional ingredient: soy

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (chili crisp)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Only if you add itsoy (chili crisp)Leave that ingredient out and the dish does not have it.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 unit	eggs (cold from the fridge, cracked into a cup)
1 tbsp	butter
¼ tsp	salt
1 pinch	black pepper (ground)

Optional

Not counted above. The dish works without them.

1 tbsp	olive oil (in place of butter, for a crisp edge)
1 tsp	water (for the covered-steam finish)
1 tsp	chives (sliced)
1 tsp	chili crisp

Steps

Prep1 min
off heat
- eggs
crack eggs into a small cup rather than over the pan — shell fragments and broken yolks are recoverable in a cup and not in a hot skillet, and pouring from a cup keeps the white from spreading thin
Cook1 min
medium-low, nonstick or well-seasoned pan
- butter
Melt the butter, swirled to coat, until it foams and the foam just begins to subside; the foam is water boiling off, and adding eggs before it quiets means they sit in water instead of fat and stick
Fry2 min
medium-low, undisturbed
+ eggs poured in low and close to the surface, until the white turns opaque and the edges set. Egg white sets around 145°F and yolk around 158°F — the entire dish lives in that 13-degree gap, and high heat closes it, giving rubbery bubbled white before the yolk has warmed at all
Cook2 min
medium-low, spooning fat over or covered
baste the thin white around each yolk with the pan butter, or cover for 60 seconds so trapped steam sets it from above; the clear jelly ringing the yolk is albumen that has not reached 145°F yet, and it is the only part worth waiting on
Season0.5 min
off heat, plated
- black pepper
+ salt + pepper on the white, slid out with a flexible spatula. Salt on a raw yolk draws water out and leaves pale speckles where it lands, so season after the eggs are out of the pan, or season around the yolk